Bergamot and salted almond gelato

Name: Bergamot and salted almond gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 552.6 g Whole milk; 82.9 g Cream 35%; 5 g Vegan cream stabilizer; 129.9 g Sucrose; 59.9 g Dextrose; 83.9 g Almond paste; 4 g Salt; 81.8 g Bergamot juice

Citrusy, creamy and with a savoury kick that completely changes the perception of taste. The bergamot cuts through the almond's fat with its almost floral profile, while the salt amplifies both persistence and freshness.

A recipe by Andrea Rapanaro

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The mix

Ingredients

1 kg

Base

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Whole milk	552.6 g	55.3%
Cream 35%	82.9 g	8.3%
Vegan cream stabilizer	5 g	0.5%
Sucrose	129.9 g	13%
Dextrose SaporePuro -20%	59.9 g	6%
Almond paste	83.9 g	8.4%
Salt	4 g	0.4%
Bergamot juice	81.8 g	8.2%

SaporePuro affiliate links: you get 20% off the goods (the discount is applied when you reach the cart), I earn a commission on purchases.

Your quantity, the same recipe.

From formula to gelato

Method

Combine the powders (sugars, stabilizer, salt).
Blend milk, cream and almond paste, adding the powders gradually.
Add the bergamot juice and blend.
Optionally age the mix in the fridge for 2 to 4 hours.
Churn in an ice cream machine.

The method

The balance, in numbers.

Mix composition and freezing curve. POD19.07 PAC28.31 Serv. temp.-14.1 °C

Sugars: 19.66%
Fats: 9.87%
MSNF: 4.76%
Other solids: 2.99%
Total solids: 37.28%
Water: 62.72%
POD: 19.07
PAC: 28.31
Serv. temp.: -14.1 °C
OQP: -11.4 °C
Calories: 198.47 kcal

Freezing curve

Serv. temp. (75%): -14.1 °C
OQP (70%): -11.4 °C

Behind the recipe

Andrea Rapanaro

CucinaLi

Hi, I'm Andrea Rapanaro, founder of CucinaLi and author of Gelato Project.

I created Gelato Project to make artisan gelato more understandable, replicable and accessible even outside a professional lab. Starting from the meeting of cooking, technique and balancing, over the years I have developed recipes, guides and digital tools for people who want to really understand how a mix works, not just copy it.

With Gelato Project I pursue a practical, continuously evolving approach based on testing, method, curiosity and attention to the final result.

Meet Andrea

https://www.cucina.li